Easy Mini Chicken Pot Pies

1️⃣ Preheat & Prep

• Preheat oven to 375°F (190°C).
• Grease a 12-cup muffin tin or line with silicone baking cups for easy removal.

2️⃣ Make the Filling

1. In a skillet over medium heat, melt butter. Add diced onion and cook until soft, about 2–3 minutes.
2. Stir in the flour to create a roux and cook for 1 minute, stirring constantly.
3. Gradually whisk in the chicken broth and milk until smooth.
4. Simmer 3–4 minutes, until thickened slightly. Add the cooked chicken, frozen vegetables, and seasonings. Stir well and remove from heat.

3️⃣ Assemble the Mini Pies

5. Unroll the pie crust and cut out circles large enough to line the muffin cups with a slight overhang. (Use a 4″–5″ round cutter or a glass.)
6. Gently press each circle into the muffin tin.
7. Fill each crust with the chicken filling, just to the top edge of the dough.
8. Cut smaller circles for the tops, place over filling, and seal edges with a pinch or fork. Cut a small slit in the top of each for venting.
9. Brush the tops with the egg wash for a glossy, golden finish.

4️⃣ Bake & Serve

• Bake for 20–25 minutes until the crust is golden brown and cooked through.
• Let cool for 5–10 minutes before removing from the muffin tin and serving.

📋 Summary